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Oven Roasted Turkey Breast
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- #96288
No need to roast a whole turkey when you can have tender oven-roasted turkey breast. The seasonings are simple in this recipe but they make all the difference.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
5 pounds bone-in whole turkey breast, thawed if frozen
1/2 cup butter or margarine, melted
1/4 cup dry white wine or apple juice
2 tablespoons chopped fresh thyme leaves
OR
1 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water
directions
Heat oven to 325 degrees F.
Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180 degrees F and juice of turkey is no longer pink when center is cut.
Remove turkey from oven and let stand 15 minutes for easier carving.
Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
added by
collegemom
recipe tips
Use a meat thermometer for accurate cooking and to prevent overcooking the turkey.
Try brining the turkey breast before cooking to enhance moisture and flavor.
For crispier skin, pat the turkey dry with paper towels before applying the butter mixture.
Experiment with different herbs and spices to vary the flavor.
To streamline your dinner preparation, prepare side dishes in advance and bake them while the turkey is resting.
Invest in a good roasting pan with a rack to allow for even cooking and proper airflow around the turkey.
Save the pan drippings for making gravy or a flavorful broth.
Make sure your oven is preheated before adding the turkey.
Add chopped onions, carrots, or celery to the roasting pan for additional flavor and as a base for gravy.
common recipe questions
What is a bone-in whole turkey breast?
A bone-in whole turkey breast is a cut of turkey that includes the breast meat attached to the rib cage, providing more flavor and moisture during cooking compared to a boneless breast.
Why is it necessary to let the turkey rest after cooking?
Letting the turkey rest allows the juices to redistribute throughout the meat, resulting in a more tender and juicy turkey when carved.
Can I use a skinless turkey breast?
You can use a skinless turkey breast, but the meat may be less flavorful and more prone to drying out. Consider brining it beforehand or using additional fat to compensate.
What can I substitute for white wine in the recipe?
You can substitute white wine with apple juice, chicken broth, or even a mixture of vinegar and water to maintain acidity without the alcohol.
Can I use a different herb instead of thyme?
You can substitute thyme with other fresh herbs such as rosemary, sage, or oregano, depending on your flavor preference.
What should I do if the turkey skin is not browning?
If the turkey skin isn't browning nicely, you can increase the oven temperature to 375 degrees F during the last 30 minutes of cooking, but keep an eye on it to prevent burning.
Can I prepare the turkey in advance?
You can season the turkey and let it marinate in the refrigerator overnight. Cook it just before serving for the best flavor.
What is the best way to store leftovers?
Leftover turkey should be cooled completely, then stored in an airtight container in the refrigerator for up to 3-4 days.
Can the leftovers be frozen?
Turkey leftovers can be frozen for up to 2-3 months. Slice or carve the turkey before freezing for easier use in future meals.
How can I reheat the turkey without drying it out?
To reheat turkey, place it in a baking dish with a bit of broth or water, cover with foil, and warm it slowly in a 325 degrees F oven until heated through.
What are some ideas for serving the turkey besides just slicing it?
You can shred the turkey for sandwiches or dice it to use in casseroles or salads for a different dish.
nutrition data
684 calories, 39 grams fat, 2 grams carbohydrates, 75 grams protein per serving. This recipe is low in carbs.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
April 23, 2018
Very good and easy - I will use this recipe again.
June 5, 2009
The turkey was moist and flavorful, and done in about the time recommended (will depend on the size of the turkey breast you use). The basting mixture made the skin extra-tasty!